Classes

In 2022, dairy products are expected to be divided into the below classes:

Cheese

10 Plain and sweet fresh cheeses and cream cheeses
20 Spicy fresh cheeses and cream cheeses
30 Processed cheese - all types
40 Other fresh cheese, natural and flavoured
50 Whole white mould cheese and blue/white mould cheese
60 Danablu (PGI) (whole as well as wedges, hunks and slices)
70 White cheese, traditional
80 White cheese, ultra-filtrated
81 Combi white, ultra-filtrated
90 Surface-ripened/smear-ripened whole cheeses
100 Surface-ripened/smear-ripened chunks and wedges
110 Whole blue mould cheeses
120 Rindless cheeses
130 Specialty cheeses, whole
140 Specialty cheeses, chunks and wedges
150 Cheddar and Mozzarella (whole and grated) as well as other grated/cubed cheeses
160 Mould-ripened cheeses – wedges, chunks and slices
170 Sliced yellow cheese
180 Norwegian specialty cheeses
190 Cheese for presentation only

Butter & spreadables

310 Butter and ghee
320 Spreadables and blends
330 Butter and blends for presentation only

Liquid milk products

510 Skimmed milk, semi-skimmed milk and whole milk
511 Cream, min. 8% fat
512 Unfermented ESL and UHT products
513 Unfermented lactose-free and vitamin fortified products
520 Fermented spoonable products, natural <3.5% fat (minus yoghurt)
521 Fermented spoonable products, natural ≥3.5% fat (minus yoghurt)
522 Skyr, natural and flavoured
530 Yoghurt made from skimmed milk or semi-skimmed milk <3% fat
540 Yoghurt made from whole milk ≥3% fat
550 Fermented drinking and spoonable products, flavoured
560 Unfermented milk drinks, softice mix, milk desserts etc.
561 Flavoured milk and chocolate milk
570 Sauces, soups etc.
580 Ice cream
590 Liquid milk products for presentation only

Mixed milk origins

610 Products manufactured from other milk than cow’s milk, or from mixtures (all product types)

Powder ingredients / cheese powder

710 Powder ingredients / cheese powder